Spinach & parsley soup with Rosemary Infused Rapeseed Oil
- Onion, chopped
- Garlic, crushed
- Potatoes,peeled and diced
- Celery, chopped
- A little ground cumin
- Rosemary Infused Rapeseed Oil
- Vegetable bouillon
- Parsley, chopped
Heat a little oil in a large saucepan.
Cook the onion, garlic and cumin.
Add the celery and potatoes and sweat for a while longer.
Add the parsley stalks and stock, cook until the potatoes are soft.
Add the spinach and parsley.
Simmer gently for about 3 minutes until wilted.
Whizz until smooth.
Add freshly ground black pepper and sea salt to taste.
Ladle into serving bowls.
Swirl in the Rosemary Infused Rapeseed Oil.